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SAUSAGE LUNCHEON LOAF RECIPE
This recipe
will teach you how to make Sausage Luncheon Loaf. It is a
quick and easy recipe to make. I always have the ingredients
for making the Sausage Luncheon Loaf in my cupboard or fridge
as if you are like me I have young ones living out of home
who's budget never stretches far enough. When it gets close
to their shopping day and I know they are low on food I make
the Sausage Luncheon Loaf up and give them with vegetables
or salad and that way they have the left over loaf for making
their sandwiches with the next day for work and I know they
really appreciate me doing this for them.
Sausage
Luncheon Loaf Ingredients
1 egg
1 onion chopped
2 lb sausage meat
1 tsp curry powder
4 Tbs soft breadcrumbs
4 bacon rashers chopped
Sausage
Luncheon Loaf Method
Combine the meat, onion, bacon
and all the other ingredients and mix well with forks. With
floured hands shape into a thick loaf. Flour a pudding cloth
and place the sausage mixture in the centre. Roll up and tie
the ends firmly. A safety pin can be used to secure the centre
of the side edge. Plunge the loaf into a large saucepan of
boiling water then cover and boil for 2 hours. Remove from
the cloth and allow to get cold. Serve the Sausage Luncheon
Loaf with salad or vegetables.
Enjoy
your freshly made Sausage Luncheon Loaf!
PUMPKIN
ZUCCHINI LOAF RECIPE
This
recipe will teach you how to make Pumpkin Zucchini Loaf. It
is a quick and easy recipe to make.
This is a great loaf to make for a week end when you just
want to relax and not have to cook as you can make it the
night before and then serve it up with salad the next day
and then you can have it on sandwiches for lunch the next
day. The Pumpkin Zucchini Loaf is a wonderful tasting loaf
that the flavour just makes you want to have more.
Pumpkin Zucchini Loaf Ingredients
15g butter
2 tsp curry powder
3 eggs lightly beaten
1 onion finely chopped
3 small zucchini grated
350g pumpkin chopped
1 cup stale breadcrumbs
2 bacon rashers chopped
1 cup grated tasty cheese
310g can butter beans drained
Pumpkin
Zucchini Loaf Method
Lightly grease a 12cm x 22cm
loaf tin and line the base with cooking paper. In a large
shallow dish place the pumpkin then cover and cook on high
for about 8 minutes or until the pumpkin is tender. Put the
pumpkin and beans into a blender and blend until smooth. Combine
the onion, bacon and curry powder in a bowl and cover then
cook on high for 4 minutes. Stir in the pumpkin mixture then
remaining ingredients and pour into prepared loaf tin and
cover then cook on high for about 18 minutes or until loaf
feels firm. Let the Pumpkin Zucchini Loaf stand for 10 minutes
before serving.
Enjoy your freshly
made Pumpkin Zucchini Loaf!
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